Grilled piedmontese rib eye
Ingredients
For the Red Wine Sauce
1 quart Veal Stock
1 quart Red Wine
1 quart mire-poix (celery onions carrots all cut)
1 small aromatic bouquet (thyme bay leaf garlic peppercorns in a sachet)
½ cup unsalted butter
Salt and pepper to taste
For the dish
20oz. Piedmontese Bone in Rib Eye
¼ cup red wine reduction
3 quail eggs
A few slices of fresh truffles
Unsalted butter
Chopped chives
Vegetable oil
Salt and Pepper to taste
Method:
Grilled Piedmontese Rib Eye – Quail Egg – Shaved Truffles – Red Wine Reduction
This is my twist on the classic “Steak Avec Oeufs Au Cheval”. I have added shaved truffles and a red wine reduction to compliment the dish. Steak and Eggs have been brunch favorites forever, so why not start the day with a decadent, yet elegant version of this dish.
For the Red Wine Sauce:
Start by caramelizing the mire - poix of vegetables in butter; after done, split them in half. Reduce the veal stock to demi glace consistency with half of the already cooked mire –poix; reduce the wine to glaze consistency with the other half of the mire – poix.
On a separate pan, combine both reductions and bring it to a boil. Simmer for about 15 – 20 minutes with the aromatic bouquet. Season to taste and set aside.
For the dish:
Brush the steak with butter, and season with salt and pepper. Grill the steak to desired temperature (I’d recommend medim rare – medium), and allow it to rest for a minute or 2. Resting is important so the blood can flow back into the muscle fibers, making it a juicy steak. In the meantime, fry the quail eggs on a non stick pan as desired; heat up the sauce. Slice the steak against the grain, place the eggs on top, and shave off some fresh truffles to top it off. Drizzle in with the red wine reduction and garnish with chopped chives. Serve immediately.
Recipe by Chef Adriano Ricco.
